- 4.5/4.6 Observed three knives, temperature measuring device including the sleeve, can opener blade, and the nozzles on the coffee machine were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- R/4.4 Observed the door seal on the True freezer is damaged. Repair this area.
- R/4.5/6.4 Clean the following areas:- Caulk in the dish area at the wall/drain board juncture
- - Pooling water on the bottom of the Delfield reach-in unit
- - Ceiling tiles surrounding the ceiling vents in the kitchen as needed
- - Ice accumulation on the walk-in freezer ceiling and on the thermostat
- - Vent stack above the dish machine was soiled
- - Interior of the Vulcan ovens were soiled
- - Ice accumulation in the upright commercial freezer unit in the waitress area.
- - Ceiling vent in the women restroom is dusty upstairs
- - Floor drain under the three-vat sink, and the preparation sink upstairs.
- Correct these areas
- 4.1 Provide a thermometer in the Delfield cooler. Thermometer was provided today.
- 6.4 Repair the damaged/unsecured coving under the dish machine, to provide cleanable surface.
- 6.1/6.2 Provide and repair the lacking light shield and damaged light fixture in the kitchen by the freezer.
- 4.4 Repair the damaged door handle on the waitress dessert cooler, and the interior of the upstairs ice machine to provide a cleanable surface.
- 6.4 Repair the damaged corner strips by the dish machine, hand sink and walk-in cooler to provide a cleanable surface.
- 4.8 Store the refrigeration rack six, and cutting boards, inches off the floor to facilitate cleaning and to prevent contamination by the pop syrup rack.
- Note: Operation as a ice machine in the exterior enclosure. Operation is open year round for breakfast.
- HANDWASHING: Observed the bar hand washing sink was lacking soap. Provide an adequate supply of soap to promote proper hand washing. PIC was asked to provide soap at this sink.
- **COOLING: Observed the prime rib was holding at 43°F, after cooling overnight. Foods shall be rapidly cooled from 135°F-70°F within a total of six hours to limit the growth of organisms. Discussed with to cut the prime rib in smaller portions to facilitate with the cooling processes.
- 3.5/FOOD FROM AN APPROVED SOURCE: Observed the brown eggs were lacking labeling and are received from a local farmer.
- Eggs shall be received from an approved source, the supplier most be registered with the Ohio Department of Agriculture.
- Additionally the cartons of eggs must be properly labeled. Contact ODA at 1-800-282-1955, to assure local suppliers are registered.
- Discussed with PIC foods shall be rapidly reheated to 165°F and above within two hours, keep food under refrigeration prior to reheating to assure proper temperatures are maintained and to limit the growth of organisms.
- R/CHEMICAL: Observed several bottles of sanitizer were unlabeled in the waitress area. Toxic chemicals shall be properly labeled, in order confusion and misuse. Asked PIC to label these bottles.
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2/6/2012 | Standard2 | Person-In-Charge: Mark and Nikki
R/HOLDING: Refer to the log below the foods and refrigeration units with an asterisk were holding at improper temperatures. Maintain foods at 41°F and below, or 135°F and above to limit the growth of organisms. Discussed with
PIC
R/DATE MARKING: Observed foods throughout were lacking date marking or contained improper date marking, such as but not limited to: cheese sauce dated 1/29/12, Hollandaise sauce 1/29/12, spinach artichoke dip 1/28/12, corn 1/28/12,
Taco meat 1/28/12, BBQ Pork, hot dogs, macaroni and cheese, ribs, stuffed peppers, sliced prime rib, gyro meat, kielbasa, salami were lacking a date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC was asked to date or discard these foods.
CONSUMER ADVISORY: Consumer advisory was available on the lunch and dinner menu, but lacking on the breakfast menu. Provide this. Discussed to denote menu items that will be undercooked.
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- HANDWASHING: Observed spoons were being stored in the waitress/waiter hand sink. Relocate soiled utensils into the dish area.
- Hand washing sinks shall be accessible to promote proper hand washing. PIC was educated on this requirement.
- CHEMICAL: Observed three chemical spray bottles were unlabeled. Properly label spray bottles to avoid confusion and misuse. PIC was asked to label these bottles today.
- 4.5/4.6 Observed the upstairs pop gun holders, insert from the wedger unit in the rear storage area, can opener blade, ice machine chute in the upstairs bar, and potato slicer were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *4.4 Final rinse cycle on the dish machine was 116°F. Maintain final rinse cycle water temperature at 180°F and 160°F at the plate surface in order to effectively sanitize. Manually sanitize dishes in the three-vat sink until repairs are complete.
- *4.4 QAC sanitizer in the spray bottle contains greater than 400 ppm in the banquet room. Maintain QAC sanitizer at 150-400 ppm in order to effectively sanitize.
- R/6.4 Repair the damaged floor tiles throughout as needed, to provide a cleanable surface.
- R/4.4/4.5 Observed the door seals on the refrigeration units throughout were damaged or soiled. Repair or clean these areas.
- R/4.5/6.4 Clean the bottom of the keg cooler in the banquet room, bottom of the US range oven, cabinets under the fryers, pooling water on the bottom of the reach-in unit closest to the upright freezer, floor surface under the fryer unit upstairs, wall behind the dish machine, and floor/wall junctures throughout as needed, which were soiled.
- 6.2 Observed the hand signs were not available at the hand sink in the upstairs banquet bar area. Hand signs were provided to identify hand sinks and to promote hand washing.
- 6.4 Repair the damaged ceiling tiles in the upstairs men's restroom, which are stained/soiled.
- 4.1 Provide a new thermometer in the bar cooler upstairs, holding at 25°F.
- 6.4 Provide pest control measures for flies.
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8/16/2011 | Critical Control Point 1 | Person-In-Charge: Ian, Mark
R/HOLDING: Refer to the log below the foods and refrigeration units with an asterisk were holding at improper temperatures. Maintain foods at 41°F and below, or 135°F and above to limit the growth of organisms.
R/DATE MARKING: Observed foods throughout were lacking date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC was asked to date or discard these foods.
Consumer advisory was available on the menu. Discussed with PIC to denote menu items that will be undercooked.
PIC was calibrating temperature measuring devices today when this inspector arrived
PROTECTION FROM CONTAMINATION: Observed the raw ground meat was stored above whole beef products in the reach-in drawered unit. Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent cross-contamination.
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- 4.5/4.6 Observed a meat mallet, ladle, one of the temperature measuring devices, and potato slicer were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Temperature measuring devices shall cleaned before and after use.
- *4.4 Chlorine sanitzer in the spray bottle contains greater than 200 ppm. Maintain chlorine sanitizer at 50-200 ppm in order to effectively sanitize.
- 6.4 Repair the damaged floor tiles in the upstairs bar, to provide a cleanable surface.
- R/4.4 Observed the door seals on the reach-in cooler were damaged. Repair these areas.
- 4.5 Defrost the ice accumulation in the Douwe Egberts coffee machine, clean the bottom of the bottled beer unit in the snack bar, and the door seal on the drawered unit in the cook's area, which were soiled.
- 4.4 Exterior of the can opener was rusty. Clean or repair this area to provide a cleanable surface.
- 6.2 Observed the hand signs were not available at the back kitchen hand sink, down stairs bar hand sink, and hand sink in the upstairs kitchen area. Hand signs were provided to identify hand sinks and to promote hand washing.
- Note: The salad reach-in cooler was not properly working and food products were removed from this unit by employees.
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2/3/2011 | Critical Control Point 2 | Person-In-Charge: Rob
R/HOLDING: Refer to the log below the foods and refrigeration units with an asterisk were holding at improper temperatures. Maintain cold foods and refrigeration units at 41 degrees and below.
R/DATE MARKING: Observed foods throughout were lacking date marking or contained date marking beyond seven calendar days. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC was asked to date or discard these foods.
TEMPERATURE MEASURING DEVICE: Observed temperature measuring devices were reading 24°F, 28°F and 36°F when placed in an ice bath. Temperature measuring devices shall be accurate within +/- 2°F to monitor temperatures of foods. These devices were calibrated today.
Consumer advisory was available on the menu.
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- 4.5/4.6 Observed soiled knife in the knife box, interior of the ice machine upstairs is soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.4 Repair the cracked interior on the ice machine bin.
- R/6.4 Repair the damaged floor tiles in the downstairs kitchen to provide a cleanable surface.
- 4.4 Observed the door seals on the reach-in cooler were damaged. Repair these areas.
- 4.1 Provide new thermometers in the hot dog cooler and the walk-in cooler to assure 41°F and below is maintained.
- 4.8 Invert hot dog boats to prevent contamination of the food contact surface.
- 4.5 Clean the pooling water in the bottom of the waitress reach-in unit.
- Notes: Operation added a new Imperial commercial freezer.
- Discussed food shields and providing them.
- PROTECTION FROM CONTAMINATION FROM HANDS: Observed employee cutting limes without gloves and employee cracked an egg with gloved hands and continued work activities. Employees shall wash their hands and change their gloves as often as necessary to prevent contamination. This requirement was discussed with PIC.
- Consumer advisory was available on the menu.
- PIC calibrated thermometers today.
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8/4/2010 | Standard 1 | Person-In-Charge: Marc
R/PROTECTION FROM CONTAMINATION: Observed raw chicken and burgers were stored above fish in the drawer cooler, also chicken was stored above beef in the walk-in cooler. Store raw animal foods in a manner to prevent cross contamination with other foods. These food items were relocated.
R/HOLDING: Refer to the log below the foods and refrigeration units with an asterisk were holding at improper temperatures. Maintain cold foods and refrigeration units at 41 degrees and below. Repairman was onsite today to repair the walk-in cooler.
R/DATE MARKING: Observed Angel hair pasta, prime rib, ribs, were lacking date marking, cheese sauce (7/20), cantaloupe (7/22) contained improper date marking. Foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC was asked to date these foods.
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